Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1887-06-04
The Flavor of Butter.

The flavor of butter is that quality which
gives value to the product; and while it
is well understood by dairy experts, it is
not an easy thing TO define. When butter
is Just right in flavor, having sweet,
nutty, limpid taste agreeable to the pallet
it is at its best, and commands the highest
price. This condition is generally present
in butter made in the flush or perfection
of feed of rich pasture of sweet grasses,
in the month of June. Prof. Arnold says
that the flavor of butter consists of fatty
matters which do not combine with water
at all, and cannot therefore be washed
away by the washing of the butter. Wash
ing the butter. he insists, only cleanses the
butter of the buttermilk, sugar and milk
acid which may adhere to it, just as clari-
fed sugar is free from the foreign matters
which modify its true flavor. There ex-
lists much difference of opinion among
dairymen on the subject of washing or not
washing butter before sailing. but we do
not remember that any person OF equally
good judgment with Prot. Arnold, as given
above, has controverted his opinion.
1t is believed by the best dairy authori-
ties that the flavor OF butter is something
which is under the control OF the butter
maker; or in other words that it is posi-
BILE to have butter with what is termed
low flavor, with flavor that develops
slowly, or one with high flavor. One of
the theories regarding the development
of flavor in butter, is that it is due
to changes in the butter OF the
nature of decomposition another that
i. is due to oxidation. or the influence of
the air. Butter makers we'll understand
that flavor 10 butter is quality that has
to be developed, or requires time. Now
while development is very rapid in milk,
it is comparatively slow in butter; and
while exposure to the air is of a disadvan-
tage to milk, it is not so for butter. This
development may be fastened or retarded
by well understood means, but while de-
| Ntlopii VI udfpt 10 uibtCi Petitioi VIII
troll it cannot be completely arrested.
These few things want to be remem-
bered. Flavor must be dependent upon
market That is to say, butter intended
for immediate. consumption must have a
| high flavor, and the disadvantage of this
is that it is liable to be too strongly
| favored. But butter to be kept should
possess a low, mild flavor, which will de-
velope slowly. Thereupon the study of
the dairyman should be to furnish but
ter that will have flavor developed at
the time of consumption. to suit the taste
of the consumer. Butter whose taste or
flavor develops slowly would not be
| by consumers who had weekly
supplies of fresh butter; but as there is
no need tor keeping qualities in such a
market keeping quality is sacrificed to a
more quickly developed or high flavor.
Butter to be made for keeping or long
shipping to distant market, is made
from milk that has been set so short a
time that both milk and cream are still
sweet; but that intended for immediate
use Is made from cream allowed to stand
twenty-four hours and to become slightly
sour. Thus it is that the flavor of butter
is largely controlled by controlling the
changes in the milk and cream before
changing. This fact is now well under
stood by the best dairymen both in our
own and foreign countries where the
dairy practices have reached a high STAN
dard of perfection.